The paper aims as main objective the study of the nutritional characteristics of the raw-dried salami, produced in the Western part of Romania, during a period of three years, before and after the implementation of the information system for tracking traceability. The following nutritional characteristics have been studied: fat content and total protein substances.
The importance of this study results from a research topic of great interest worldwide namely: ensuring food safety, food quality and continuing concern of meat processors to get healthy and safe products for consumers.
The raw-dried salami samples were analysed in the laboratory for physic-chemical and bacteriological analyses at a private company in Timisoara.